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Lychee Ginger Ice Cream
By Chef Alan Wong


4 large Egg Yolks
1/2 cup Sugar
pinch Salt
12 ounces Lychee peeled and seeded
2 ounces Ginger Root peeled and chopped
1 3/4 cups Heavy Cream
1/4 cup Corn Syrup


In a bowl, combine the egg yolks, sugar, and salt. Using a wire whisk, mix until thick, creamy, and light in color.

Place half the lychees in a blender and add the ginger. Puree until smooth. Transfer to a nonreactive saucepan. Add cream and corn syrup, and bring to a boil. Reduce the heat and simmer for 5 minutes to let the flavors infuse. Strain into a clean saucepan and reheat, but do not boil.

Stir half a cup of this mixture into the egg mixture. Blend well. Pour all of the cream and egg mixture back into the saucepan. Reduce the heat to medium. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon; do not overcook. Strain into a stainless steel bowl and cool over ice water bath.

Transfer to an ice cream machine and process according to the manufacturers directions. Dice the remaining lychees, fold into the ice cream, and transfer into freezable container until needed.